Veal Roast with Porcini, Thyme & Garlic Rub

Name: Veal Roast with Porcini, Thyme & Garlic Rub
Yield: Serves 8–12
Ingredients: 1 boneless veal roast (top round or leg), about 5 lb (2.5 kg., tied; 5 yellow onions, about 2 lb (1 kg) total weight, thinly sliced; 1 cup (1 oz/30 g) dried porcini mushrooms; 3 tablespoons olive oil; 4 cloves garlic; ¼ cup (2 fl oz/60 ml) balsamic vinegar; 1 cup (8 fl oz/250 ml) dry white wine; Leaves from 12 fresh thyme sprigs; Kosher salt and freshly ground pepper

Preparation info

Serves
8–12

Difficulty
Medium

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

A veal roast is a great option when you are serving a crowd. This recipe uses dried porcini mushrooms, which can be found in most specialty-food shops; they add an incredible and distinct flavor. This dish is sophisticated enough for even your most cultured eaters, and it’s yummy enough for youngsters, too.

Ingredients

3 tablespoons olive oil
1 boneless veal roast (top round or leg), about 5 lb (

Main course
Gluten-free

Method

Preheat the oven to 375°F (190°C).

In a roasting pan large enough to hold the veal roast, heat the oil over medium-high heat. Season the roast on all sides with ½ teaspoon salt and <